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The true magic of the Cinnamon Roll Cheesecake Delight lies in its delightful amalgamation of flavors and textures. At its core, the dessert features the warm, sweet notes of cinnamon rolls, which are renowned for their comforting aroma and melt-in-your-mouth goodness. This is beautifully complemented by the rich, creamy texture of the cheesecake filling, creating a perfect balance that tantalizes the taste buds.

Cinnamon Roll Cheesecake

Indulge in the delightful combination of flavors with Cinnamon Roll Cheesecake Delight! This mouthwatering dessert merges the gooey goodness of cinnamon rolls with the creamy richness of cheesecake, creating an unforgettable treat. Perfect for gatherings or cozy nights in, it is easy to make, even for novice bakers. With a few simple ingredients and straightforward steps, you'll impress everyone with this show-stopping dessert that promises to leave them wanting more!
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Ingredients
  

For the Cinnamon Roll Base:

2 cans (8 oz each) refrigerated cinnamon rolls

1/4 cup unsalted butter, melted

1/2 cup brown sugar

1 tablespoon ground cinnamon

1/4 teaspoon salt

For the Cheesecake Filling:

16 oz cream cheese, softened

3/4 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

For the Topping:

1 cup powdered sugar

2 tablespoons milk

1 teaspoon vanilla extract

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

    Prepare the Cinnamon Roll Base:

      - Open the cans of cinnamon rolls and reserve the icing for later.

        - In a bowl, mix melted butter, brown sugar, cinnamon, and salt until combined.

          - Cut each cinnamon roll into quarters and add to the bowl, tossing to coat.

            - Press the cinnamon roll pieces evenly into the bottom of the prepared springform pan to form a crust.

              Make the Cheesecake Filling:

                - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

                  - Gradually add granulated sugar, beating until well combined.

                    - Add the vanilla extract and mix.

                      - Beat in the eggs one at a time, mixing well after each addition.

                        - Finally, stir in the sour cream until smooth and combined.

                          Assemble the Cheesecake:

                            - Pour the cheesecake filling over the prepared cinnamon roll crust in the springform pan, spreading evenly.

                              - Tap the pan gently on the counter to release any air bubbles.

                                Bake the Cheesecake:

                                  - Bake in the preheated oven for 50-60 minutes, or until the edges are set but the center is still slightly jiggly.

                                    - Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour to prevent cracking.

                                      Chill the Cheesecake:

                                        - After cooling, remove the cheesecake from the oven and allow it to cool to room temperature.

                                          - Cover and refrigerate for at least 4 hours, preferably overnight.

                                            Prepare the Topping:

                                              - In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust consistency with more milk or powdered sugar as needed.

                                                Finish and Serve:

                                                  - Once chilled, remove the cheesecake from the springform pan. Drizzle the prepared icing over the top.

                                                    - Slice and serve chilled, enjoying the delightful blend of cinnamon rolls and creamy cheesecake!

                                                      Prep Time, Total Time, Servings:

                                                        20 minutes | 1 hour 15 minutes | 12 servings